Percepcija i znanje o sigurnosti hrane u ugostiteljskim objektima

master's thesis

• Title (english): Perception and knowledge about food safety in restaurants
• Author: Jelena Pešić
• Mentor: Marina Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2019-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bolesti koje se prenose hranom veliki su problem u svijetu, a broj oboljenja uzrokovanih kontaminiranom hranom sve više se povezuje s ugostiteljskim objektima. Ovaj rad obuhvaća istraživanje o percepciji i dobroj praksi provođenja sigurnosti hrane u ugostiteljskim objektima. Cilj rada bio je procijeniti percepciju i znanje zaposlenika o sigurnosti hrane te razinu higijenskog dizajna opreme ugostiteljskih objekata. Percepcija zaposlenika o komunikaciji, važnosti higijene i sigurnosti hrane, organizaciji i resursima, rizicima na radnom mjestu te vođenju dokumentacije i čišćenju je zadovoljavajuća kao i razina higijenskog dizajna opreme, unatoč malom postotku nezadovoljstva u nekim segmentima percepcije o sigurnosti hrane. Rezultati ukupnog znanja svih ispitanika (99) u 18 ugostiteljskih objekata diljem Hrvatske iznosio je 65 %. Najbolje znanje pokazalo se u području čišćenja i hlađenja (78 % i 71 %), dok su niži rezultati postignuti u području općeg znanja, križne kontaminacije i toplinske obrade (62% i 59 %).

Abstract (english)

Food-borne diseases are a major problem in the world, and the number of diseases caused by contaminated food is increasingly being linked to restaurants. Thispaper conducted research of food safety climate and food safety culture at various restaurans establishments. The aim of this paper was to evaluate the knowledge on food safety of the employees of the restaurants, and to assess the level of hygienic design of the restaurant equipment.Employee perceptions of communication, importance of food hygiene and safety, organization and resources, workplace risks, documentation and cleaning are satisfactory, as well as the level of hygienic design of equipment, despite a small percentage of dissatisfaction in some segments of food safety perceptions. The results of the total knowledge of all interviewed employees (99) in 18 restaurants across Croatia was 65%. The best knowledge was shown in the area of cleaning and cooling (78% and 71%), while lower results were achieved in the area of general knowledge, cross contamination and heat treatment (62% and 59%).

• Keywords: bolesti uzrokovane hranom; dobra praksa provođenja sigurnosti hrane; ozračje sigurnosti hrane; sigurnost hrane
• Keywords (english): foodborne diseases; food safety climate; food safety culture; food safety
• Language: croatian
• URN:NBN: urn:nbn:hr:159:260747
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-02-13 12:25:11